This Vegan Barbecue Lentil Loaf is oil-free, sturdy, hearty and not mushy. This loaf is bursting with barbecue flavor! The homemade BBQ sauce is baked into the loaf, on top of the loaf and used as a dipping sauce after it is baked. If you love barbecue sauce, then this loaf is for you!
VEGAN BBQ LENTIL LOAF
I am SO excited about this Vegan Barbecue Lentil Loaf recipe! I have worked on it so much…trial after trial, to get it to my liking. Nailing the flavor was fairly easy, but texture wise, it took a few trials. I have tried several lentil loaf recipes online, even the ones that claimed to be the best. The problem I found with a few of them that I tried, was that they were on the bland side with very little flavor, but the main issue was texture.
If you have never heard of a lentil loaf, basically it is a vegetarian version of meatloaf and they are wildly popular in the vegan/vegetarian blogging world.
VEGAN LENTIL LOAF THAT DOESN’T FALL APART
Every single vegan lentil loaf I’ve tried or seen uses oats and they all were just so mushy. I love oats, but in the lentil loaf, it just was not working for me personally with the ones that I tried. Or, they don’t hold together and crumble into a mess. I want a combo of tender, but sturdy. I tried them with oats, with nuts, sunflower seeds, chickpeas, you name it.
So, it hit me….cornbread is very sturdy and chewy and hearty. Duh, I’ll add cornmeal instead of oats or flour. The day before, my mom and I had been talking about her making my Vegan Gluten-free Skillet Cornbread to bring to our Christmas gathering and a light bulb went off to try adding coarse cornmeal!
OMG. It worked brilliantly. The cornmeal not only made the vegan barbecue lentil loaf hold it’s shape so much better, it gave it substantial heartiness and believe it or not, a meaty texture. It gets cooked very well within all the moist lentil-goodness, but gives it much more chew instead of oaty mushiness, haha!
THE PERFECT BBQ SAUCE FOR A LENTIL LOAF
I decided on barbecue sauce as being a star flavor. I absolutely LOVE barbecue sauce. I created my barbecue sauce specifically for this lentil loaf. It has lots of spices and molasses for depth of flavor. I used maple syrup for a natural sweetness instead of refined brown sugar that is typically in traditional barbecue sauces.
Guess what, it is so dang delicious, I nearly ate the whole vegan bbq lentil loaf myself! The flavor of barbecue sauce in the loaf, on top of the loaf and then as a dipping sauce, was a true slice of heaven!
HOW DO YOU MAKE A VEGAN LENTIL LOAF?
First, you will need to gather these 8 total ingredients (+ salt & water):
- Lentils
- Onion
- Garlic
- Cornmeal
- Bbq sauce (homemade recipe created specifically for this loaf)
- Flaxseed
- Chipotle pepper spice
- Corn
Next, prepare the homemade bbq sauce and set aside.
Cook the lentils until tender. While the lentils are cooking, cook the onions and garlic.
Mix the lentils with the cooked veggies, bbq sauce and remaining ingredients until a thick batter forms.
Spread in loaf pan, top with sauce and bake!
This vegan lentil loaf is the perfect meatless meal that is full of flavor. The perfect side dish to serve with it are my Vegan Fluffy Mashed Potatoes. The best mashed potatoes you’ve ever had, guaranteed.
OTHER VEGAN DINNER RECIPES TO TRY:
- Cheesy Mexican Tortilla Bake
- Vegan Cheesy Scalloped Potatoes
- Mexican Burrito Bowl
- Teriyaki Sweet Potato Avocado Bowl
- Cajun Cauliflower Bowl
- Easy Vegan Meatballs
- Vegan Chickpea Tomato Ragu
Vegan Barbecue Lentil Loaf
Ingredients
FOR THE LENTILS
- two 15 ounce cans or 2 cups (370g) cooked brown lentils, drained and rinsed and patted dry
- 1/2 heaping cup (80g) finely chopped white onion
- 1 packed tablespoon minced fresh garlic
- 1/4 teaspoon fine sea salt
- 1/4 cup water (this is ONLY for cooking the veggies in 1st)
- 1 cup (240g) either my BBQ sauce below or your favorite, separated (SEE NOTES BELOW)
- 1/2 cup (80g) MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular fine cornmeal, otherwise it WILL BE DRY. I use this Bob's Red Mill. If you cannot find, order it off Amazon.)
- 3 tablespoons (24g) ground flaxseed
- 1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
- 1/2 cup (85g) frozen sweet organic corn
5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf, giving amazing flavor. Makes 1 1/2 cups, plenty for the loaf and for dipping!)
- 1/2 cup (120g) tomato paste, not sauce
- 1/2 cup (120g) water
- 1/4 teaspoon fine salt
- 1/2 tablespoon garlic powder
- 1 tablespoon + 1 teaspoon chili powder
- 1 tablespoon + 1 teaspoon yellow wet mustard
- 2 tablespoons (40g) pure maple syrup
- 2 tablespoons dark balsamic vinegar (do not sub with another vinegar)
- 2 tablespoons unsulphured regular molasses
- 2 teaspoons liquid smoke
- I use this scale.
NOTE
- Keep in mind, this is a LENTIL LOAF, it's not meat, so don't expect it to taste like traditional meatloaf. However, it is phenomenal and flavorful with an amazing texture as long as you follow the recipe. I used my homemade barbecue sauce recipe for this loaf. It's the only flavor that I can vouch for. The end result has a nice kick of heat and is incredibly flavorful.
Instructions
- Preheat the oven to 350°F (177°C) and line a 9x5 loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
- Add the1/4 cup water to a pan over medium heat. Once simmering, add the onion and 1/4 teaspoon salt and simmer 5 minutes. Stir in the garlic and cook another minute. All the water should be gone now before the next step.
- Add only one can of the lentils to a large bowl and mash well into a paste. This will hep to bind the loaf. Add the other can of lentils.
- Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup (180g) of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well.
- Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn.
- Add the batter to the loaf pan and spread out flat on top and evenly to the corners. Let it sit for 10 minutes before baking, so the cornmeal soaks up some liquid. This will help the end product have great texture.
- Spread 4-6 tablespoons of the barbecue sauce all over the top evenly. Bake for 50-60 minutes or until firm and a toothpick basically comes out clean with no lentil batter. I noticed the version with canned lentils was done a few minutes faster. The version where I tested cooking my own lentils first was done at 60 minutes.
- It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still very warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.
Notes
"Smoky Mesquite" and both were phenomenal. Choosing a smoky one is key, here. LENTILS: I originally wrote this recipe and posted it 10 years ago and when I wrote the recipe, I included cooking the lentils yourself. However, over the years I have had so many people ask to make it with just canned lentils for time and convenience. I have finally done that and yes, it is so much easier and faster! The recipe now reflects that above. If you still want to follow the directions of cooking the lentils yourself, here are those directions:
- 1 cup (193g) uncooked lentils (DO NOT USE RED)
- 1/2 teaspoon fine sea salt
Hi, Brandi. I love this recipe and I have made it a couple of times now. Do you think I could make it ahead and freeze it uncooked?
Hi Sherry, I’ve never tried that but I don’t think it would work well freezing it uncooked since the cornmeal will soak up the liquids too much. I’d cook it first and then try freezing it.
Hi Brandi,
This recipe sounds delicious…..here’s my issue….I’m having a thyroid issue and my doctor has got me off all grains, even corn…..what could be substituted for the cornmeal….I tought about chickpeas, but you said that you had already tried that…..I’m having a hard time coming up with things to eat….with a thyroid issue and being vegan….
Thanks in advance for any feedback!
Kathy
Hi Kathy! Hmm, that’s really tough because the cornmeal is absolutely essential to the amazing texture. Even other items that could work like grits or millet are grains also. It has to be something gritty and coarse, as it is what makes it firm up and have a meaty texture. It will be mush otherwise. It might be best to find a grain-free loaf because I can’t really suggest anything other than those without really sacrificing the integrity of the recipe. So sorry!
When you say medium corneal, would grits work? Thanks in advance. Cheers.
Hi Paula, they might, Ive just never tried it!
Brandi, thanks for the great recipe! I bought the ingredients a few weeks ago & finally got to make the loaf tonight. It came out great & my family loved it! It does take some time to make (& I’m slow in the kitchen which added time) but it was worth the wait! I served it with potato salad & broccoli salad…I know, lots of salads but they worked great tonight on this warm summer evening.
So happy it was a hit Kim! Thank you so much for making it! Yes, this is probably my longest recipe on the blog, Haha. I usually make the lentils the day before to save time. 🙂
In Australia I’ve never seen anything other than regular cornflour, not a course one, which as u said would be too fine. How would brown rice flour work instead? A reply would be appreciated. When I comme t on other blogs I never get replies. Like literally never
Hi Susan! Brien rice flour is too fine. I found the exact cornmeal I use on amazon in Australia. You can pretty much find anything on amazon if you can’t find it in the stores. Here is the one to use:
https://www.amazon.com.au/gp/aw/s/ref=nb_sb_noss?k=medium+grind+cornmeal
I’m looking forward to trying this. I just found you tw9 days ago, and I’m making the chickpea burgers tonight.
But a note on this excellent-looking lentil loaf: If Joy can’t have corn, she can’t have grits, which most commonly are corn grits (very coarse meal). I’d suggest barley flour (just zap some barley for that small amount) — that is, only if she is not gluten free; if she is, maybe sweet (glutinous, but not the gluten-avoiding type) rice flour.
Thanks for your recommendation Susan and Brandi. I ended up using the carrots chopped really small and tapioca and it was FANTASTIC. I used Stubb’s BBQ Sauce Sweet Heat flavor because it has some of the ingredients on your homemade one and I was in heaven. Thank you for this excellent recipe!
So so happy to hear that Joy, thank you!!
Hi Susan, it has to be the gritty coarse texture so I don’t think barley flour would work well here and rice flour isn’t nearly large/gritty enough, it’s too fine. The only thing I can think at this point is maybe millet but I really can’t say without testing it and since the cornmeal is such a crucial ingredient to the amazing meaty (non-mushy)texture, any other flour could drastically alter the result. It’s a tough one!
I’m wondering is there any substitute for cornmeal and the corn? I have a slight corn allergy and would love to be able to make this.
Hi Joy! I have no idea since I have only tested it with cornmeal. You could try another grain with a similar texture, like millet or grits even? This is a guess but it might work, I just have no idea without having tested it myself. As far as the corn, yes, I think carrots, diced very small (similar to corn size) would be delicious as well!
Absolutely delicious!! A great option for anyone that’s vegan or on plant based diet. Super filling and tasty.
Thanks TheVegan8 for the recipe. I’ll definitely give this another go for dinner soon.
Thank you so much Megan for taking the time to leave a lovely review! I’m so happy to hear you loved the lentil loaf!
Hi!
I happened across this recipe and your pages. I love the 8 ingredient thing so much because sometimes I just don’t want to get 20 things out 😉
Brilliant idea!
I am new to the foodie blog/FB/IG stuff and am finally going to start posting on my actual website.
I made this last night and it turned out great! I made it spicier 😉
Today I cut up some leftovers and put it in a tortilla w/avocado and some of the extra sauce.
I plan on sharing on my site and pages so I will tag you for sure 🙂
Cheers!
Thank you so much Cindy! So happy to hear you love the 8 ingredient concept and this loaf! Thank you so much for the wonderful feedback!
Hi, I am soooo excited to try your loaf … I just made it (it’s in the tin) and just realized that I’d prefer to cook it tomorrow night. My question is – what will happen to the loaf if I leave it 24 hours rather than 20 mins before I cook it?
Thank you
Bron
Hi Bronwen! Hmmm, I’m not too sure that would work out well because what will happen is the cornmeal will soak up all the liquid and then the loaf will turn out rather dry I’m afraid. I actually believe another reader did that and it turned out really dry/crumbly so I would put it in the oven now. This comment came through in the middle of the night so it’s already sat out several hours so I hope it’s not ruined because it’s a really delicious and moist loaf when baked right away!
I just made this tonight — flavors are fantastic and I really like the sweetness of the corn that cuts through the spice. It seems like it takes a bit of time to make, but I just made the lentils in the morning and had everything ready to mix together and assemble at dinner time. You’re literally just putting ingredients into a bowl, mix, bake and enjoy. I made garlic mashed potatoes while the loaf baked 🙂 Thank you for a great recipe, I’m sure to make again!
Wonderful!! I’m so happy to hear you loved it, thank you so much Amanda for the amazing review!
So many reviews already. The loaf and it’s sauce component are delicious. I couldn’t get medium grind corn but had both corn meal and Bob’s Red Mill Polenta. I debated trying to grind down the polenta a little but was afraid I’d get it too fine, so went with the polenta as purchased. It worked, though I’ll use the medium when I get some. I scanned all these reviews because I wanted to see if anyone had used your pizza sauce in lieu of the BBQ sauce for an alternate flavoring. I think it would work because that quick pizza sauce recipe of yours is also very flavorful. Probably not many people will read this, but if you do, Brandi, maybe you’d like to try using your pizza sauce and if it’s as good as I think it would be, you could add a note about that to the recipe on the website. I suspect I’ll be making it both ways many times in the future. And btw, I didn’t mind the time investment in making this for the first time because I trust you!
Thank you so much Carol! I’m so glad you enjoyed this! Yes, the medium grind works SO well in this! The pizza sauce sounds like a great idea too, I will definitely have to try that. The pizza sauce is a big reader favorite as well! Thank you Carol!
I absolutely LOVEEEE this recipe. I’ve made it at least five times already for my family and my church and they totally love it!!!! It tastes delicious.
Oh wow, that is the best news ever, thank you so much Celia!!
Omg, you’re a genius with recipe making! This is so yummy!! I didn’t make this before because I don’t get almond butter often. I love it with unsweetened vanilla almond milk, too! 😍
Oops! I meant to type this on your Cinnamon Apple Pie Granola recipe! I’m making this lentil loaf now. ❤️
Oh gosh, so sorry Jessica I missed this review before!! Yay, so very happy you loved it the granola so much! That stuff is crazy good, right?!
I’m dying to try your recipe! I do have a couple of questions, however. I would like to substitute jalapeno mustard for the yellow mustard. Have you ever tried this to possibly pump up the flavor and spiciness of your lentil loaf?
Also, I want to serve this as a second main course for a large crowd and those who are vegetarian/vegan and have food allergies (100 people–a birthday party for my husband) I’m going to host. Instead of using the traditional loaf pan, I’d like to use a 9″ x 13″ pan or larger. I know I’d have to double the recipe for a 9 x 13 pan, but how much longer would I need to bake the loaf to achieve the desired result?
Another question/suggestion: Have you ever thought of partially baking your loaf and adding the
BBQ sauce the last half of your baking time, thereby removing the chance of burning the sauce around the edges?
Thanks for listening. I look forward to your reply.
Hi Gloria! No, I’ve never seen or tried that kind of mustard. The spicy level is nice from the chipotle powder already but if you like a really strong kick, that is up to you if you want to use a jalapeno mustard! As far as using a larger pan, I have only tested this as a loaf, so I can’t say what the adjustment baking time would be. It may be shorter in that size pan so it may be equal or less baking time, I’m not sure. I would suggest doing a trial run before your big day to ensure you don’t have any issues the day of. No, I’ve never had any issues of burning the sauce. It makes it thicker and caramel-like, but never burned. If yours starts to look more cooked than you like, you can always place a loose piece of foil over the top towards the end of baking. No reader has ever complained of it burning.
THIS WAS SOOOO DELICIOUS! Just as satisfying as meat! I used to love meatloaf before I went vegetarian and this recipe made me feel like I could enjoy that similar flavor again. Will definitely make again! THANK YOU!
Yay! So very happy you loved the loaf Michelle! Thank you so much for making it and rating it, I really appreciate it!
Hi Brandi,
Can the entire dish be made ahead of time, stored in the refrigerator until cooking time or just the lentils and BBQ sauce? – Thanks, Lisa
Hi Lisa! You can try it, I’ve never done that, but if it’s the same day, I think it’d be okay. My only concern would be if the cornmeal soaks up too much liquid and makes it dry, but I’m just not sure since I’ve never done it that way.
Wonderful, delicious, tasty!! Only thing is that I used the regular cornmeal, and like you said, it was on the dry side…..Can I just cut back on the amount of cornmeal, if I only have the regular cornmeal?
I love your recipes!
Hi Gerri! So glad you enjoyed it! Yes, that is why I specify clearly not to use it, haha. Honestly, I don’t know since I use only the medium. Since the medium grind is much gritter and coarser, it gives a much more “meaty” texture and not mushy. You could try just using a little less but I can’t say since I’ve only made and recommend the medium grind 🙂
You are amazing. Thank you for sharing this recipe. Since becoming vegan I have tried so many loaf recipes with chickpeas, mushroom, walnuts, oats, lentils and all dismal mushy failures. The texture is awesome as well as being delicious. Again thank you 👏👏
That is so very awesome to hear this one was the one that you loved! Yay! I agree, I’ve tried them all and yes, too mushy! The cornmeal here is the magic for sure! Thank you for the feedback!
Hi Brandi! I think I’m going to cook my lentils tonight. How should I store them so they are ready for the next steps?
Hi Michelle, just store them in the fridge in a bowl with a lid and you’ll be fine. I do that all the time and it makes it much faster!
My dad made this last night for dinner and it was amazing
He wanted to make sure I let you know thank you for sharing your awesome recipes
Oh yay! That makes me so very happy to hear! Thank you to him and you for letting me know. Thank you for rating the recipe as well!
Just put it in the oven next to a tray with sliced potatoes, can’t wait to try it, it smells divine! I added some miso and vegan Worcester sauce to the BBQ sauce recipe, and swapped the sweeteners for dates and it turned out great ! Thank you for another wonderful recipe! 🙂
Wonderful Karoline!!
Is it possible to use brown lentils with this recipe instead of green?
Hi Rachel, I believe so! I think they are fairly similar to green. I have only tried green personally, but I think they should work. Let me know! What’s most important is the cornmeal.
This is hands down THE best lentil loaf recipe I’ve tried, and I have tried many! It is so much like the traditional meat loaf I remember from my old meat-eating days and really satisfied the craving and was a hit with the whole family. This will be added to a regular rotation for sure. Thanks so much for creating and sharing this recipe!
Thank you so very much Amy for taking the time to leave this glowing review! I’m just so happy to hear you loved it so much, as well as your whole family! Thank you very much!
When I told my carnivore husband that I was making this, I knew that in his mind he was like “Uggghhhhhh”. After dinner, he applauded the Loaf and said to be sure to save the recipe as he wanted to make it again! Win! Perfect texture and firmness. Thank you!
Aww yay, that is so awesome to hear! Thank you so much for the wonderful feedback Tawnya!